autumn harvest vegetable soup

Name: Autumn Harvest Vegetable Soup
Prep time: 15 min
Cook time: 2 h
Yield: 8
Cuisine: American
Ingredients: 1 - yellow squash; 1 - sweet potato; 1 large onion; 1 stalk(s) celery; 2 clove(s) garlic; 2 - carrots; 1 - white potato (optional); 1 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 teaspoon(s) 1 tsp. thyme; 2 tablespoon(s) fresh chopped parsley; 2 tablespoon(s) olive oil; 2+ cup(s) chicken stock (as needed)

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Amy H.

Detroit, MI

Updated on Nov 25, 2014

A dear friend of mine hosted a soup swap in her home a couple of years ago. This was the soup she made and it was may favorite out of the 8 different soups I took home that year. I just had to have the recipe!

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prep time 15 Min

cook time 2 Hr

method Roast

yield 8 serving(s)

Ingredients

1 - yellow squash
1 - sweet potato
1 large onion
1 stalk celery
2 cloves garlic
2 - carrots
1 - white potato (optional)
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon 1 tsp. thyme
2 tablespoons fresh chopped parsley
2 tablespoons olive oil
2+ cups chicken stock (as needed)

How To Make autumn harvest vegetable soup

Step 1

Chop up the veggies into large chunks. Pile into a roasting pan, drizzle olive oil over the top and sprinkle with salt and pepper as well as these or any other herbs you might prefer.

Step 2

Roast, covered, at 350 degrees until the veggies are completely soft and tender.
Step 3

Transfer the veggies and roasting juices to a blender or food processor. Puree until smooth, adding chicken stock to achieve your desired thickness. Puree in small batches if needed.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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